Rava Dosa, a thin and crispy crepe made from rava and rice flour, is one of the easiest type of Dosa to prepare at home. Unlike other Dosa Recipes, Rava Dosa doesn’t require batter to be fermented overnight and can be prepared instantly in just 15 minutes; mix all ingredients (rava, rice flour, maida, finely chopped onion, cumin seeds, green chilli, ginger, water, salt, etc.) and let it rest for 20 minutes. Simple, isn’t it? Additionally, this Instant Rava Dosa Recipe also explains the entire process with step by step photos and gives tips for how to prevent them from sticking to Tawa. So what are you waiting for? Let’s get started and make your breakfast even more delicious and enjoyable!

Mix well and check the batter for consistency. It should have pouring buttermilk like consistency (NOT like simple dosa batter). Add more water until batter attains pouring consistency. Cover it with a plate and let it rest for 20 minutes. After about 20 minutes, check for the consistency again. Rava (semolina) absorbs water after soaking so batter may become thick. If required, add more water to bring it to pouring consistency. Stir the batter and mix well.

Heat a non-stick dosa tawa/skillet over medium flame. Ensure that tawa is hot otherwise the batter will stick to the pan and dosa will not come out easily. You can check whether tawa is sufficiently hot or not to make dosa, sprinkle few drops of water on it. If water droplets evaporate immediately, it means tava is hot and ready to make dosas. Take ladle full batter and pour from about 3-4 inch height on in a circular motion starting from edge to the center.

Pour the batter until it covers the center. Maintain some holes here and there. These holes steam to escape and makes dosa crispy.

Sprinkle 1/2-teaspoon oil around edges of dosa. Cook until it turns light golden brown and crispy, for approx. 2-minutes.

Flip it on another side and cook for another minute or until it turns little crispy.

Transfer hot thin crispy rava dosa to a serving plate and serve it with coconut chutney.

Repeat the process from step-4 to step-9 for remaining batter. Stir and mix the batter well before making each dosa.

Tips and Variations:

Pour batter on hot surface of tawa from about 3-4 inches height. This allows batter to form small holes that allow steam to escape and this in-turn makes dosa crispier and tastier.

Sprinkle chopped onions on tawa before pouring the batter in step-7 instead of adding and mixing them to batter. This prevents dosa from sticking to the tawa.

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11 Comments

I am going to try this receipe. Dosa batter that we get in the market is fermented and hence I don't prefer it. I like this home made batter.

Mar 24, 2019 by R patel

Thank you good idea for rava dosa.

Oct 21, 2018 by Nat

This was the first time I made dosa and we loved the final product. But at the beginning the batter stuck to the pan and the middle of the dosa was gooey. After several tries I added about 1/3 cup of left over melted butter and about 2/3 cups more water and that did the trick. They came out super crispy and yummy. Do you usually have to add any oil or butter to the batter? Thanks for sharing!

Response: Hello Nat, addition of oil or butter to the batter makes the dosa crispy but it's not necessary. The main reason behind gooey dosa was the thick batter. Batter should have watery consistency to get the perfect dosa.

Oct 09, 2018 by Deepa Anand

Came out excellently, doesn't stick, and is crisp and tasty. Thanks for sharing the recipe.

Sep 27, 2018 by Fernandes

Perfect recipeLets have some more!!

Apr 17, 2018 by Rekha

Excellent recipe. All your recipes are bang on. Just have to accurately follow method. Please upload more recipes from across states.

Jan 30, 2018 by gauri

Superb explanation and easy to make

Oct 16, 2017 by Sirisha

Very nice dosa and Taste is good. I like it so much. Thank you!

Aug 25, 2017 by Promila

It is very nice and easy to follow your step by step directions to cook recipes.